We could eat grilled shrimp tacos every night of the week!
Add a yummy black bean mash at the bottom of each taco?
BAM! Things just got even better!
These are easy, flavorful and just plain delicious! Enjoy!
This recipe serves four.
2 pounds of cooked and deveined shrimp (I use one bag of the Red Argentinian Shrimp from Trader Joe’s)
the zest and juice of two limes
about a 1/4 cup of Extra Virgin Olive Oil (EVOO)
a pinch of red pepper flake
a big pinch of both salt and pepper
1 (15 oz) can of black beans, drained and rinsed
1 tablespoon chili powder
1 red onion, chopped
a handful of cherry tomatoes, halved
shredded queso fresco cheese (or a sharp cheddar works too!)
8 crunchy taco shells, toasted in the oven
I like to let my shrimp marinate about 20 minutes beforehand. To make your marinade, add all of these ingredients to a gallon-sized baggie and then refrigerate: shrimp, the zest and juice of your two limes, EVOO, red pepper flakes and a pinch of both salt and pepper. Seal up baggie and pop in the fridge to marinate.
Meanwhile, make your mash. In a large skillet, add in a drizzle of EVOO along with your drained and rinsed black beans. Let the beans cook just a few minutes and then slowly start to mash them with the back of a wooden spoon. Add in a pinch of salt and pepper along with your chili powder. I like to rough mash them so that they still have some texture. Set aside.
Next, preheat your indoor grill pan or outdoor grill to medium-high. If your grates are too large for shrimp (they’ll fall through), then use a grilling basket. Spray your grate or your grilling basket quite liberally with cooking spray so the shrimp won’t stick.
When your shrimp is ready, it’s time to assemble your tacos. Stuff your shells with the black bean mash at the bottom and then add your sliced cherry tomatoes, shrimp, guacamole and then next, sprinkle down your chopped red onion and cheese.
Serve and enjoy!!